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Classic Homemade Lemon Meringue Pie

A perfect slice of lemon meringue pie showing bright yellow filling, flaky crust, and tall, torched meringue peaks.
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Make a showstopping lemon meringue pie from scratch featuring a buttery crust, a bright, tart lemon custard, and a high, fluffy meringue topping.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (buttery pie crust recipe recommended)
  • 1 1/2 cups granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water
  • 4 large egg yolks, lightly beaten
  • 1/2 cup fresh lemon juice (zesty lemon dessert ideas start here)
  • 1 tablespoon lemon zest
  • 2 tablespoons butter
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar (for meringue)

Instructions

  1. Prepare the pie crust: Bake the unbaked pie crust according to standard instructions until lightly golden. Cool completely.
  2. Make the lemon custard: In a medium saucepan, whisk together the 1 1/2 cups sugar, cornstarch, and salt. Gradually whisk in the cold water until smooth.
  3. Cook the custard base: Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
  4. Temper the egg yolks: In a separate bowl, lightly beat the 4 egg yolks. Slowly pour about 1 cup of the hot sugar mixture into the yolks while whisking constantly to temper them.
  5. Return yolk mixture to the saucepan: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium heat, stirring constantly, until the mixture returns to a boil and thickens significantly. Boil for 1 minute. Remove from heat.
  6. Finish the custard: Stir in the lemon juice, lemon zest, and butter until the butter melts completely. Pour the hot lemon custard into the cooled, pre-baked pie shell.
  7. Prepare the no fail meringue topping: In a clean, grease-free bowl, beat the 4 egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until stiff, glossy peaks form. This creates the fluffy meringue pie how to make standard.
  8. Top the pie: Immediately spread the meringue over the hot lemon custard, making sure the meringue touches the edge of the crust all around to prevent shrinking. Create decorative peaks.
  9. Bake the meringue: Bake at 350°F (175°C) for 12 to 15 minutes, or until the meringue peaks are golden brown.
  10. Cool the pie: Cool the pie completely on a wire rack at room temperature for 1 hour. Then, refrigerate for at least 4 hours before slicing. This helps avoid weeping lemon meringue.

Notes

  • To prevent weeping, spread the hot custard into the crust and immediately cover it completely with the meringue, sealing it to the edges of the crust.
  • Use fresh lemon juice for the best sweet and tangy lemon dessert flavor.
  • If you prefer a quicker dessert, consider making lemon meringue pie bars instead of a full pie.

Nutrition

Find it online: https://kitchenslang.com/lemon-meringue-best-pie-recipe-from-scratch/